This Indian-inspired vegan dish with farro, lentils, carrots, celery and onion is seasoned with garam masala and will delight your tastebuds!
2 people made this
1 teaspoon salt
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small onion, finely chopped
2 tablespoons olive oil or coconut oil
1 tablespoon garam masala
1L vegetable stock, or more to taste
175g red lentils
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Sprinkle salt over carrots, celery and onion. Heat 1 tablespoon oil in a large soup pot over medium heat. Cook and stir vegetables until onion has softened, about 5 minutes. Push vegetables aside to clear a space in the centre of the pot. Heat 1 tablespoon oil in the centre. Sprinkle garam masala over the oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
Pour vegetable stock into the pot; bring to the boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes. Add lentils. Cover and simmer, adding more stock if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.